Stir fried carrot with ginkgo and celery(bai guo xi qin chao hu luo bo )

Stir fried carrot with ginkgo and celery

Introduction:

"Celery contains celery oil, rich in protein, carbohydrates, minerals, vitamins and other nutrients. It has the effects of lowering blood pressure, sedation, strengthening stomach, diuresis and so on. Ginkgo biloba can smooth blood vessels, improve brain function, delay brain aging, enhance memory ability, and treat Alzheimer's disease and cerebral insufficiency. According to scientific research, the greatest advantage of carrots is that they are rich in α - carotene. The higher the concentration of α - carotene in the blood of the human body, the stronger the effect of preventing abnormal changes in DNA. The less risk people will die of various diseases ahead of time, and the more hope people will live a long and healthy life. "

Production steps:

Step 1: prepare the raw materials;

Step 2: 1. Put the Chinese yam into the water as soon as possible after peeling to prevent oxidation and blackening; 2. The raw Chinese yam has certain toxins, so it's better not to eat it raw; 3. Use two pots, one for boiling water to blanch the pigeon's blood, the other for boiling water with ginger slices. After the pigeon blanches, the pot water will soon boil, which can save time;

Step 3: add proper amount of oil into the pot, stir fry garlic until fragrant, and add ginkgo;

Step 4: add diced carrot and stir fry;

Step 5: stir fry celery for a while;

Step 6: season with salt and chicken powder, then pour in the lake powder and thicken it;

Step 7: take out the pan.

Materials required:

Ginkgo: 15g

Celery: 100g

Carrot: 50g

Starch: 30 ml

Oil: 20 ml

Salt: right amount

Chicken powder: a little

Precautions: 1. Ginkgo is slightly toxic, and it is easy to be poisoned if you eat more. You can eat a few grains a day for each person. 2. This dish is suitable for quick frying over high fire. Finally, thicken it to make the dish clearer.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Guo Xi Qin Chao Hu Luo Bo